Transform your dishes with this simple yet irresistible hot honey recipe! Perfectly balancing sweet and spicy, this versatile condiment enhances everything from appetizers to fried chicken, grilled salmon, roasted vegetables, and cornbread. It even adds a delightful kick to tea or cocktails—and makes a thoughtful holiday gift for food-loving friends and family.
Thanks to our local “honey lady,” Lynne Botazzo of Amen Bee Products, you can easily find a variety of fresh, local honey at the farmers market—along with your choice of hot peppers. Whether you’re using pantry staples like crushed red pepper flakes or exploring fresh chiles or dried varieties like ancho, guajillo, chile de árbol, or Thai chiles, this recipe is endlessly customizable to suit your preferred level of heat. Chop dried chiles before infusing to release their bold flavors.
INGREDIENTS:
1 cup honey
2 tablespoons crushed red pepper flakes OR 1 sliced fresh jalapeño pepper
2 teaspoons apple cider vinegar
METHOD:
Using a small saucepan or sauté pan, add the honey and pepper flakes or fresh jalapeño pepper to the pan and stir to combine. Heat over medium heat until the honey just begins to simmer. Stir the mixture, and then remove from the heat.
Allow the mixture to infuse 15-20 minutes.
Taste. If you’d like a spicier honey, you can add more red pepper flakes or jalapeño and allow the honey to infuse longer.
When you are satisfied with the level of heat, strain the honey using a fine mesh strainer into a sanitized storage jar.* Stir in apple cider vinegar until completely combined.
*Some people who enjoy hot flavors leave the chile pepper flakes in the honey — the heat will continue to increase over time.
STORAGE:
If using dried peppers, the hot honey can be stored at room temperature for up to three months. If using fresh peppers, it will need to be refrigerated and will keep for up to one week.
